Use of different glazes in frozen oil sardines
Use of different glazes in frozen oil sardines
Date
1966
Authors
Mathen, C.
Choudhury, D.R.
Pillai, V.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India), Cochin
Abstract
This paper reports on the relationship between the seasonal
variations in the oil content of the Indian oil sardines (Sardinella
longiceps) and their frozen stroage life at -18°C and on the use of
various chemicals and coating materials to extent their storage life . It
is observed that there is an invese relationship between the oil content
and the frozen storage life - oil content varying from 10 .33 to 42.43 %
(MFB) and storage life from 2 to 5 months. Extension of storage life
is achieved by dipping in hydroquinone solution prior to freezing or
by coating with agar agar after freezing . Data on changes in peroxide
value, free fatty acids, moisture, drip and organoleptic characteristics
during frozen storage are presented
Description
Keywords
Oil sardine, frozen storage, organoleptic characteristics, freezing, ascorbic acid, BHA, BHT, citric acid, gelatine
Citation
Fishery Technology 1966: 3(1), 30-37